Ebook {Epub PDF} History of Bourbon by Ken Albala

10 rows · Join Dr. Ken Albala, a history professor who has written numerous books on food, as he lays /5(3). History of Bourbon by Ken Albala (Goodreads Author) 3 hours and 55 minutes Is bourbon the quintessential American liquor? Bourbon is not just alcohol—the amber-colored drink is deeply ingrained in American culture and tangled in American history. From the early days of raw corn liquor to the myriad distilleries that have proliferated around. HISTORY OF BOURBON by Professor Ken Albala is superb in addition to being educational. It is likely my favorite of the Audible freebies. The book is presented as a series of short lectures. Albala does a fine job of narrating his own work. 10 people found this helpful.

History of Bourbon (Ken Albala) ADVERTISEMENT. The Rescue Artist (Edward Dolnick) The God Catcher (Erin M. Evans) Downshadow (Erik Scott De Bie) Monster Hunter Legion (Larry Correia) Blackstaff Tower (Stephen E. Schend) City of the Dead (Rosemary Jones) KEN ALBALA, Professor of History University of the Pacific Stockton, CA USA () Kalbala@www.doorway.ru Video/Audio Series Food: A Cultural Culinary History, The Great Courses, Cooking Across the Ages, The Great Courses, Bourbon: A History, The Great Courses and Audible, Books. Ken Albala Ken Albala is Professor of History at the University of the Pacific and has authored or edited 26 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe , The Banquet, Beans (winner IACP Jane Grigson Award), The Lost Art of Real Cooking, The Lost Arts of Hearth and Home, and Noodle Soup: Recipes, Techniques, Obsession.

Book Descriptions: History of Bourbon by Ken Albala (Goodreads Author) 3 hours and 55 minutes Is bourbon the quintessential American liquor? Bourbon is not just alcohol—the amber-colored drink is deeply ingrained in American culture and tangled in American history. Click to read more about History of Bourbon by Ken Albala. LibraryThing is a cataloging and social networking site for booklovers. Ken Albala, Professor of History at the University of the Pacific in Stockton, CA and Director of Food Studies in San Francisco, is the author or editor of 25 books on food. These include academic monographs, cookbooks, reference works and translations. He is also series editor of Rowman and Littlefield Studies in Food and Gastronomy.